Proteome changes during pork meat ageing following use of...

Meat Science 2004 Vol. 67; Iss. 4

Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

Martine Morzel, Christophe Chambon, Muriel Hamelin, Véronique Santé-Lhoutellier, Thierry Sayd, Gabriel Monin
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Volume:
67
Year:
2004
Language:
english
DOI:
10.1016/j.meatsci.2004.01.008
File:
PDF, 236 KB
english, 2004
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